Blend the banana, date, cashews and water until warm, but not hot. (This takes around 2 minutes in a Vitamix for 1 serve.)

While this blends, pre-warm your bowl(s) in the oven for a couple of minutes.

Add oats and flax to the blender and blend until smooth.

Put the extra oats into the bottom of your pre-warmed breakfast bowl,

Pour blended porridge over oats and mix thoroughly.

Leave to sit for 5 minutes or so to allow oats to soften (while you clean up).

Preparation

Before: - During: 10min After: - Need: Blender, oven (optional)

Nutrition Information

Calories: 446

3.2.2124

Tips

Because this recipe is for one serve, it’s super easy to scale it up to feed more people. I routinely make it for two (no, I still haven’t sold the kids on “blender porridge”), and you might be able to fit as many as 6 serves in a big blender jug, but you will need to allow more time for the blender to warm the mix up.

It’s always best to use ripe bananas, and in this recipe they impart an extra sweetness to the porridge.

You can adjust the amount of cashews to suit your tastebuds and preferences. They are entirely optional, but I did find that even such a small amount added a nice creaminess to the porridge. And if you like your porridge extra creamy, go ahead and add even more.

This porridge comes out not too thick and not too thin, but if you like your porridge super thick, just reduce the amount of water. Or if you like a runny porridge, you can either add extra water to the blender, or thin it afterwards with some water or raw nut milk (for even extra tastiness).

If you want this recipe to be gluten-free, make sure you use gluten-free rolled oats. And if you’d like it to be grain-free, you could try using rolled quinoa, although I haven’t tried this one myself (yet).

The flaxmeal is entirely optional. It does help to thicken the porridge slightly, but mostly I added it to balance out the Omega 6 fats in the oats and cashews with lots of Omega 3 fats. And besides, flax is good for you!

The extra rolled oats help to add back some texture to the porridge, which I find helps with the mouth feel. In other words, without the unblended oats, the texture of the porridge is a bit dull.

You can top your raw banana oatmeal porridge with anything you like, or you can just eat it plain. It really is entirely up to you, so get creative and try some things. Here are some of my favourite options:

Maple syrup (or your favourite liquid sweetener)

Raisins/sultanas and (another) banana, sliced

Chopped apple, banana, kiwifruit and grapes

To pre-warm my bowls (which are thick ceramic ones), I turn on my gas oven to 200-220°C, with the bowls already in there, and then I turn it off again after just two minutes. So as the oven warms up, so do my bowls, I also use as little gas as possible, and the bowls don’t get overly hot (although I still need an oven mitt to get them out safely). And then they sit on the bench cooling for just a little bit while I add the extra rolled oats and serve up the porridge. By the time they get to the table, they’re the perfect temperature.

If you don’t want to use your oven to pre-warm your bowls, you can:

Fill them with warm (or hot) water and let them sit, and then empty and dry them before using

Put your bowls in your dehydrator (on high if possible) for half an hour or so

Put them over a heating vent for 15 minutes or more (just don’t let your dog lick them while they’re down there)

My inspiration

The idea for this recipe was born partly from a desire for a warm raw breakfast, but also from Kemi Nekvapil’s raw pecan porridge on her “Add More Raw” DVD, which I love. I’ve tried nut-based porridges before but generally I find them too rich, so I had the idea of using bananas as the base for my raw porridge instead, and I’m pretty happy with how it’s turned out.

I hope you enjoy it.

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Not all rolled oats are raw, no, as many manufacturers “stabilise” their oats by steaming them. But you can get what are called “unstablised” rolled oats, which have not been heated, and these are raw. You can check with your local supplier, or ring the manufacturer of your favourite brand to see if they stabilise their oats, and choose the ones that have not been heat-treated if you want to be sure that your oats are 100% raw.

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My favourite kitchen gadgets

Having the right gadgets has totally changed my experience in the kitchen.

High-speed blender

I use my Vitamix blender at least 2-3 times EVERY day. It's fast, so versatile and super quick and easy to clean. I couldn't live without mine. I absolutely love it!

Food processor

I use my powerful food processor three or four times a week, for making nut butters, desserts, sauces, burgers and more. It's great for large batches and dishes that need texture and just makes "cooking" so much faster.

Dehydrator

I use my 5-tray Excalibur dehydrator once or twice a week, for crackers, breads, biscuits, cakes or even just for thawing things. It does an awesome job and makes eating raw SO much easier.

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